Roti/Chapathi is the basic food for North India. But in later times, it became the common food for the rest of India too. Doctors too started advising to include wheat along with the rice. It’s a fiber rich food, and has to be served with spicy gravies and curries.
Roti or otherwise called as chapathi, is a unleavened flat bread. Generally made with whole wheat flour called as ‘aata’ locally.
Wish to know my favorite sides for hot roties, yummmm..try these recipes as well, Malai Kofta, Bindi Masala, Aloo Palak, Cottage Cheese Paneer Masala.
Roti/Chapathi
Ingredients
- 1 Cup Whole Wheat Flour
- 4 tbsp Cooking Oil
- 1/2 Cup water
- Salt to taste
Directions
- In a bowl, mix wheat flour, salt, and water. Add water little by little, as it should get watery.
- Mix it with water and knead it well till it becomes a soft smooth round ball(which should not stick to the sides of the vessel.
- Make into small balls..may be off handful size.
- With the help of rolling pin and any flat based vessel, and spread it gently into a thin flat layer.
- In the hot pan, place this flat dough and once its half cooked like in the picture..flip it on the other side to cook.
- Drizzle a tsp of cooking oil or butter or ghee on both the sides of the roti / chapathi.
- Serve roties hot.
Do not forget to check out another side dish recipe for roti, potato Kurma here in PepperBowl
Tips and Variations:
1. Add mashed potatoes or avocados along with chili powder and cumin powder for parathas.
2. The dough should be soft and not watery. Leave them for 30min -45min for softer chapathies.
3. Add lukewarm water for kneading brings out much softer chapathies.
Serving Suggestions:
1. Serve along with dry, semi gravies and gravies. I love to have along with just salads as well. Raitha could also be its best companion.
2. Stuff some dry, cooked veggies, sprinkle some tomato sauce and serve as a roll for the kiddos.
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